August 3, 1917] 



SCIENCE 



121 



reported by Schimmel & Company, namely 1.04. 

 It is very different from most volatile oils in that 

 it dissolves to the extent of 90-92 per cent, in 5 

 per cent, sodium carbonate solution. 



The action of phenol on tin containers: Harper 

 F. ZOLLER. This investigation had its origin in 

 the analysis of a precipitate occurring in the pre- 

 servative used in connection with the hog-cholera 

 serum prepared in the Serum Plant of the Kansas 

 State Agricultural College. This preservative con- 

 sisted of 5 per cent. C. P. phenol; 10 per cent. C. 

 P. glycerol, and 85 per cent. distOled water by 

 volume. 



Some constitueyits of the American grape-fruit 

 (Citrus decumana) : Harper F. Zoller. The ob- 

 ject of the investigation was to determine the 

 major constituents of the American-grown grape- 

 fruit, and the possibilities of recovering valuable 

 by-products from its culls. Citric acid to 75 per 

 cent, of the amount found in lemons — an oil, 

 simOar to orange-oil, in amounts larger than in 

 lemons, and pectin in large quantities — can be ex- 

 tracted from the culls in one process, as described. 

 Glucoside can also be secured in the same process 

 with slightly increased expense. 



A laboratory method for the preparation of hen- 

 zoquinone from aniline: C. E. Boord and E. H. 

 LoEB. A detailed description of a method for the 

 oxidation of aniline to quinone by manganese di- 

 oxide and sulfuric acid. A cheaper and more con- 

 venient method for the preparation of quinone. 



The preparation of a-aeetyl arylhydrazines : C. 

 E. Boord and C. E. Sensemann. The preparation 

 and properties of a-acetyl-p-tolylhydrazine, a-acetyl- 

 o-tolylhydrazine and a-acetyl-a-(l naphthyl) hy- 

 drazine were described in detail. 



A study of the constitution of hydrazino-qui- 

 nones: Edward Schmidt and C. E. Boord. The 

 condensation products of a-benzoyl phenylhydra- 

 zine with trichlorquinone, 2, 6-dichlorquinone and 

 2, 5-dichlorquinone and their derivatives are de- 

 scribed in detail and their constitution is discussed. 

 The evidence gained from four lines of attack 

 seems to indicate that these substances are deriva- 

 tives of orthobenzoquinone phenylhydrazone. 



A further study of chloro ethers: Friend E. 

 Clark and E. Mack. Continuing the work of 

 Clark, Cox and Mack (J. A. C. S., April, 1917) the 

 action of chloro-dimethyl ether on salts of aromatic 

 acids has been undertaken. Methyxymethyl ben- 

 zoate is a colorless liquid, boiling at 140° under 

 36 mm., decomposes when distilled under ordinary 

 pressure. Molecular weight determinations and 



decomposition reactions indicate its formula to be 



C6H»COOCHj-6-CH3. 

 At — 35 it becomes viscous and at — 80 very vis- 

 cous. Its density has been determined at 0, 18 

 and 25. No actions with sulphonates. Physical 

 constants have been obtained on ethyl methyl chloro 

 ether and chloromethylbenzyl ether is being 

 studied. 



The crisscross addition on conjugate systems: 

 J. R. Bailey, N. H. Moore and A. T. McPherson. 

 This paper represents a continuation of the work 

 of Bailey and Moore published in Jour. Am. Chem. 

 Soc, 39, 279, 1917, under the title, "The use of 

 cyanic acid in glacial acetic acid, II., The addition 

 of cyanic acid on benzalazine. ' ' The new work in- 

 cludes an investigation of the action of sulf ocyanic 

 acid and phenyl isocyanate on benzalazine, and 

 besides the investigation has been extended to other 

 azines. The authors interpret these reactions, as 

 exemplified by the action of cyanic acid on benza- 

 lazine, as follows: 



NH-^^^ ^NH 



I CO><CO I 



C6HsCH = N - N = CHCeHs, 



and suggest for this new type of reaction for a 

 conjugate system the name, ' ' crisscross addition. ' ' 

 In the crisscross addition binuclear, five atom 

 rings result. Cyanic acid and benzalazine, for ex- 

 ample, yield, 



CeHs — CH 

 /\ 



NH N CO 



I I 1 



CO— N NH 



CH — CsHs. 



DIVISION OF agricultural AND FOOD CHEMISTET 



T. J. Bryan, Chairman 

 Glen. F. Mason, Secretary 

 A study of the Beichert-Meissl process with a 

 view to its modification: A. Hates and W. F. 

 CoovER. Difficulty is usually experienced in ob- 

 taining closely agreeing results in determining the 

 Eeichert-Meissl number of butter fat by the pres- 

 ent method. The authors have studied the factors 

 which cause the variations such as method of 

 saponification, amount of sulphuric acid used in 

 excess, rate and temperature of distillation, shape 

 and size of flask, temperature of condenser water 

 and size and amount of pumice. The study has 

 shown the influence of certain factors and that 



